Salsa Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced ⓘ
- 1 yellow bell pepper, diced
- 7 cloves garlic, minced ⓘ
- 5 red potatoes, cut into 1-inch cubes ⓘ
- 4 carrots, diced ⓘ
- 1 zucchini, sliced and quartered ⓘ
- 1 quart water, or as needed ⓘ
- 4 cups salsa ⓘ
- 1 1/2 teaspoons Italian seasoning ⓘ
- 1 1/2 teaspoons onion powder ⓘ
- 1 1/2 teaspoons garlic powder ⓘ
- 1 teaspoon ground black pepper ⓘ
- 2 bay leaves ⓘ
- 1 pinch chili powder ⓘ
- 1 pinch ground paprika ⓘ
- 1 head broccoli, cut into florets ⓘ
Instructions
- Heat olive oil in a large pot over medium heat; cook and stir onion, yellow bell pepper, and garlic in the hot oil until softened, 5 to 10 minutes. Add potatoes, carrots, zucchini, and enough water to cover mixture by 2 inches. Stir salsa into the mixture and add Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika.
- Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes. Remove bay leaves.
Nutrition & Diet Analysis (per serving)
918
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).